Porridge Waffles

No stirring with a Scottish spurtle* required for this porridge recipe.

These crispy pillows of softness smelled like porridge and tasted like porridge, but of course it wasn’t porridge as we know it - these were Porridge Waffles.

I like my porridge with grated apples, so here I decided to scatter some over the waffles.  

These porridge waffles were excellent and proved to be a good base for supping up some of our home made curds and jellies, in this case the last remnants of the Banoffee Curd.  I have to say, this is perhaps the easiest recipe for waffles I have ever come across. All you need is a food processor, you throw in the ingredients, give it a whiz then pour onto your waffle iron.

Porridge Waffles
Makes 4
Ingredients
110g/1 cup rolled oat flakes
70g/½ cup plain flour

½ pint/1 ¼ cups water

1 tablespoon olive or vegetable oil
2 teaspoons agave syrup, maple syrup (or runny honey)
Pinch of salt
½ teaspoon baking powder
Method
In a food processor, add the ingredients and then blend until roughly smooth. Ladle into a well oiled waffles iron. Cook according to waffle iron instructions. Slightly adapted from The Garden of Vegan by Tanya Barnard and Sarah Kramer.  *A spurtle is a Scottish cooking implement used to stir oats as they simmer and soften slowly in the pot.